Newk's Eatery

Observed mold-like accumulation inside ice machine, mainly around ice chute. Food contact surfaces shall be cleaned at a rate that precludes mold accumulation. Health Authority suggests cleaning it monthly. If surface is not cleanable, must replace. Must empty ice and deep clean within 72 hours.

Observed several dishes stacked while wet. Must allow dishes to fully air dry before stacking them. COS by separating.

Observed salmon still in packaging, submerged under running water thawing in meat sink. On the packaging, it states "must remove prior to thawing". Must remove salmon from packaging before thawing. Health Authority suggests to remove salmon from packaging and thaw in walk in cooler instead.

Observed several dishes stacked while wet. Must allow dishes to fully air dry before stacking. Health Authority suggests to discard any equipment not used to make room for proper air drying, and if necessary, obtain a new shelf. COS by separating dishes stacked while wet.

Observed time/temperature control for safety (TCS) foods and pizza prep top unit being cold held above 41°F. Temperatures ranged between 49°F to 57°F. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by movie food to walk-in cooler. Do not store TCS foods and prep top unit until minimum holding temperature can be maintained

Observed TCS foods such as sour cream and shredded cheese being improperly cold held on ice. Ice was not in adequate contact with product. COS by correcting ice bath.

Observed inspection report not prominently displayed in public view. Inspection report was less than 5 feet off the floor and hidden behind counter in a manner where customers cannot easily view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed employee handling dirty dishes (customer plates, bowls, utensils, etc.) and failing to wash hands before handling/putting up clean dishes. Employees hands were on food contact surface part of dishes. When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS by rewashing dishes and washing hands.

Observed no time documentation on salads utilizing time as a public health control (TPHC). The person in charge could only provide a temperature log for coolers. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

Person in charge did not correct on site when asked by Health Authority.

Observed several dishes stored as clean with visible debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

Observed one employee preparing food without wearing a hair restraint and another employee preparing food with hair hanging down. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by restraining hair.

Observed sizeable opening at bottom of back door (this was mentioned on previous inspection but not written up). Also, there is a sizeable gap in between double doors of front door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed all dishes stacked while wet. Dishes must air-dry. Person in charge must have a procedure in place to to make space for the allowance of air-drying.